How’s the weather in your homeland? As we say goodbye to winter in the southern hemisphere and hello to autumn in the northern hemisphere, we are dragging our feet towards the end of term 3 of school (3 weeks and three days – yes I’m counting!!) and the new school year is just starting for our friends in the north. So I thought it was timely to post some (almost) healthy snack recipes that I’ve been using for school snacks and also as part of morning/afternoon tea. Share your snack recipes with me!
Click on the link above for the recipe. If you don’t have nut allergies you can add a handful of nuts to this mixture.
Omit the peanut butter if you have allergies at school (we’re permitted to have it as we follow an ‘allergy aware’ system). I have to thank Meal Planning Mum for this one, although be warned they are so moreish and I tend to eat more than I should!!
- 1 packet Chang’s Original Fried Noodles (100g)
- 2 tablespoons peanut butter
- 200g cooking chocolate (I use milk chocolate but white and dark will also work)
- Line a baking tray with baking paper.
- Microwave chocolate and peanut butter in microwave safe mixing bowl for about 30 seconds. If not melted, microwave again in 10 second intervals. Mix well until it is a smooth paste. Add noodles and coat them well.
- Spoon the mixture onto baking paper using heaped teaspoons.
- Place in refrigerator until set. They will last for 2 weeks in a sealed container in the fridge – but I guarantee they’ll be eaten well before that!
Gluten free shortbread biscuits
These are quick and easy to make and have been a hit with the family. I have to thank Muddling Through Motherhood for this recipe. I changed it slightly by adding rice malt instead of sugar.
- 2 cups of gluten free self-raising flour (I used Aldi’s version)
- 100g butter (use Nuttalex or similar if avoiding diary)
- 1 – 2 heaped tablespoons of rice malt syrup
- 1 teaspoon vanilla
- 2 eggs
- Turn oven to 160 degrees
- Place all ingredients in a mixing bowl and mix well.
- If the mixture is sticky, damp hands with water to avoid mixture sticking to hands. Using a heaped teaspoon, roll into balls, place on the baking tray and flatten with hands.
- Add toppings – we did dark chocolate chips, white chocolate bites and sprinkles.
- Bake until golden – mine took 20 minutes in our oven. Let cool and then enjoy.
I made two batches and have stored them in an air tight container in the pantry.